Ashley Kees Profile - (18159097)

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Ashley Kees

Ashley Kees
Home Town: Big D, Texas, USA
Living In:
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests:
Hobbies: Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
Wife, secular homeschooling mom of 3, Girl Scout troop leader, Events Coordinator.
My favorite things to cook
Good southern comfort food, Mexican, Greek, Italian, Moroccan, anything involving bacon or cheese.
My favorite family cooking traditions
I was lucky enough to inherit 3 - 75 year old cast iron skillets, 2 sets of wedding china, 2 sets of heirloom cookbooks and recipe cards, pitchers, and a pastry blender from my own and my husband's grandmothers. There is no better cooking tradition than using those items every single day for the people I love.
My cooking triumphs
Pig candy-wrapped Thanksgiving turkey. Swooning abounded.
My cooking tragedies
My first attempt at fried chicken when I was 17. It was so bad the frying pan had to be thrown out, too!
Recipe Reviews 3 reviews
Moroccan Couscous
Excellent on its own, and even better as an accompaniment to the lamb tagine! A few adjustments from my kitchen: I was out of cardamom, so instead I doubled the ginger. I left out the garbanzo beans because A) I didn't have any and B) I was pairing this with a meat dish. If I prepare it again as a vegetarian supper I will add the beans in. I used dark raisins rather than golden because that was what I had on hand. Based on other reviews I lowered the stock and couscous to 1 cup each to balance the couscous-vege ratio. Finally, instead of the orange zest/juice I zested 2 lemons and added 1/4 cup of lemon juice to pair with the lemon in the tagine. Very healthy, very tasty, very sweet, very much worth my time to make again!

1 user found this review helpful
Reviewed On: Apr. 12, 2012
Lamb Tagine
Phenomenal! My husband ate until he was sick. Adjustments I made: I diced everything to 1/2" to make it easier for my kids to eat and to speed up the cooking process. I diced the lamb (3 pounds boneless leg of lamb, trimmed), tossed it in the spices minus the saffron, then browned it in a pan of hot olive oil (no marinading) and put the meat in the crock pot. Then, I diced the onions and added them to the now-seasoned oil in the pan and cooked them with the garlic until brown and translucent, then added them to the meat in the crock pot. THEN I added the stock, plain tomato paste, lemon zest, and honey to the onion-y, spicey pan and brought it to a boil, then poured it into the crock pot and added a pinch of saffron. I cooked it on high for about 4 hours and served it with the raita and Moroccan couscous. It was SO GOOD I took a picture and put it on Facebook and all my friends swooned.

9 users found this review helpful
Reviewed On: Apr. 12, 2012
Sweet Potato Enchiladas
Excellent recipe, all three kids and my husband lapped it up! When I bake sweet potatos I always do at least 6, then cool the extras and stick them in the fridge for these kinds of recipes. I used 2 HUGE pre-baked potatos for this, all the rest of the ingredients in their full listed amounts and had exactly the right amount of filling for 12 corn tortillas. I did do one substitution, instead of the can of enchilada sauce I used a full recipe of my homemade ranchero sauce, poured half in the bottom of the baking dish and the other half on top of the enchiladas. FANTASTIC!

3 users found this review helpful
Reviewed On: Apr. 12, 2012

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